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No Knead Bread

Folic-Acid Free No-Knead Artisan Wheat Bread

This recipe has very little hands-on time but does require an 18-hour (or overnight is fine) rise. Start the night before you want to fill your home with the delicious scent of homemade bread. It is very hard to find bread that does not have folic acid in it, so this recipe is prefect for those avoiding folic acid but still would like to enjoy wheat bread.
Course Bread
Cuisine Side
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 24
Author Cara Comini

Ingredients

Instructions

  1. In a large mixing bowl, combine flour, water, sea salt, and active dry yeast by mixing with a large spoon. Dough will be 'shaggy' but should not have large pockets of dry flour..
  2. Cover with a damp dish towel or plastic wrap and allow to rise overnight or 18 hours at room temperature, or until dotted with yeast bubbles at the top.
  3. Remove cover and stir or knead a couple times if there is still dry flour at the bottom.
  4. Pour olive oil over your hands, and use oiled hands to pull out 1/2 cup portions for yeast rolls. Line rolls up on parchment paper, 2 inches apart, to rise.
  5. Make a pocket of parchment paper using a casserole dish or other container, and place remaining dough in this container to rise. Alternatively, do a second batch of rolls on parchment paper and we can bake in batches.
  6. Allow rolls and/or loaf to rise for 2 hours.
  7. Thirty minutes before baking, preheat oven to 450* F. Preheat stonewareor ceramic baking dishes (preferably with lids!) in the oven as well.
  8. To bake, use parchment paper as a sling and transfer rolls to stoneware baking tray, dutch oven, or casserole dish.
  9. Cover either with lid that goes to the dish, or oiled aluminum foil. The cover is key for trapping the stream and making the shiny chewy crust on the bread.
  10. Return hot dish to the oven and bake for 25 minutes for rolls, 35 minutes for bread loaf.
  11. Remove cover/lid for the last 5-10 minutes of baking to get your bread to be a rich golden brown.
  12. Allow to cool for best results slicing, but if you want to enjoy bread fresh out of the oven I don't blame you.
  13. Store in an airtight container in the refrigerator for up to 1 week, or freezer for longer storage.